Sauteed Strips of Chicken with Chanterelle Mushrooms
970
This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.
Ingredients
| ¾ | pound |
chicken breast halves, boneless, skinless
cut in 1/2-inch strips |
|
|
tarragon leaves
to taste |
* | ||
|
black pepper
and salt, to taste |
* | ||
|
all-purpose flour
|
* | ||
| 1 | tablespoon |
olive oil
or butter |
|
| 1 | tablespoons |
butter
|
|
| 5 |
shallots
chopped |
* | |
| 1 | clove |
garlic
clove, chopped |
|
| ¾ | pound |
mushrooms
chantrelles, yellow and black, coarsely chopped |
|
| ⅔ | cup |
red wine
pinot noir or zinfandel |
* |
| 1 ½ | cups |
chicken broth
low-salt |
|
| 3 | tablespoons |
cream
|
|
|
chives
chopped, or a handful of chive spears, for garnish |
* |
Directions
Sprinkle chicken strips with tarragon, salt and pepper, then dust with flour.
Lightly sauté in about half the butter (or butter-oil combination) until just cooked through (2 or 3 minutes). Remove from pan and set aside covered with foil to rest.
Sauté shallots, garlic and mushrooms in remaining butter until lightly browned, then pour in wine and cook over high heat until reduced to only a few tablespoons.
Add broth and cook over high heat until this too is reduced by about half and the liquid is well-flavored. Add cream, return chicken and accumulated juices to pan, and heat through briefly.
Serve immediately, garnished with chives if desired.
Nutrition Facts
Serving Size 279g (9.8 oz)Amount per Serving
Calories 38830% of calories from fat
% Daily Value *
Total Fat 13g
20%
Saturated Fat 5g
24%
Trans Fat
0g
Cholesterol 90mg
30%
Sodium 223mg
9%
Total Carbohydrate
11g
11%
Dietary Fiber 2g
7%
Sugars g
Protein
70g
Vitamin A 7%
•
Vitamin C 5%
Calcium 4%
•
Iron 17%
* based on a 2,000 calorie diet
How is this calculated?
